Preheat your oven to 400 degrees.

Thaw your Puff Pastry Sheets either overnight in the fridge or at room temperature for 40 minutes and unwrap.

Use two sheet pans and lay out each sheet of dough onto each sheet pan.

Cut each puff pastry into 6 sections. Once lengthwise and twice widthwise.

*Be sure to keep dough as cold as possible until you are ready to put it in the oven.

Cut your Granny Smith apples in half lengthwise and core. Now cut off the tops and bottoms to keep out any of the stems. Just like Ina says, she doesn't use the ends because she likes to keep the tart looking beautiful.

Slice your apples about 1/4" thick and place them on the diagonal directly on the puff pastry.

Once all your tarts are complete, sprinkle each tart with some granulated sugar and dot lightly with unsalted butter. Do not go heavy on the butter, you won't get the crispy edges. :(

Bake at 400 degrees for 25 min. watching to make sure that there are no bubbles forming in your dough. If there is, just poke it with a fork to release the air. Once your pastries are removed, just put some of the Apricot Jelly in a microwave safe bowl and heat for 30 seconds. Brush that on your pastries and they are ready to serve.